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Did you know you can make your own apple cider vinegar? It’s one of those things that just never occurred to me that I should be able to make. Surely I had to have some sort of special equipment to do so, right? Nope! It’s as simple as buying a bottle of raw, unfiltered ACV like Bragg’s ACV and adding some apple cider to it. The stuff floating around in the vinegar is the living mother and if you add sugar to it (apple cider) it will convert the sugar to vinegar and grow. It’s actually a lot like kombucha. It makes a SCOBY very similar in look and texture to a kombucha SCOBY and is just as simple, if not more, to make.
Here is how I made my first ACV mother:
Take 1 cup unfiltered ACV and add one cup apple cider. Cover with a coffee filter and stick in the back of your cupboard for about a month undisturbed. When you check on it a month later, you should see a mother floating on top covering the top of the jar or at the very least you should see a thin film. Give it a taste and if it’s strong enough, you can begin another batch. Now that you have the mother, this second batch will work up quicker.
Your First Batch
In a quart size mason jar take 1/2 cup of the vinegar you just made, add the mother and fill the rest of the jar with apple cider. Cover with a cloth or coffee filter and let set for about 2 weeks. The amount of time it needs to ferment depends on how warm it is. The longer it sets, the stronger and better the vinegar. This is a ferment you can forget about. It doesn’t need constant tampering.
Like kombucha, each time you add new apple cider, a baby will form. You can keep them together, divide them and make more ACV or share your mothers with a friend.
I can’t wait until this fall when my apple trees will hopefully produce a bounty of apples. Talk about fresh apple cider vinegar! In the meantime, I make my ACV with organic apple cider.
Part of Fat Tuesday, Traditional Tuesday